Hogwarts Spiced Butterbeer Cheesecake Pops

Why You’ll Love This Recipe

These cheesecake pops are pure magic. They combine the rich, creamy texture of cheesecake with the buttery sweetness of butterscotch and a hint of warming spices. The no-bake filling makes this recipe super simple, while the popsicle presentation adds a fun, festive twist. Whether you’re hosting a Harry Potter marathon or bringing a spellbinding dessert to a party, these pops will disappear in a flash.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cheesecake filling:

• Cream cheese (softened)
• Powdered sugar
• Brown sugar
• Vanilla extract
• Butter extract (optional, for that Butterbeer flavor)
• Ground cinnamon
• Ground nutmeg
• Whipped topping or whipped cream
• Crushed butterscotch or toffee bits (optional)

For the coating:

• Butterscotch chips
• Coconut oil or vegetable shortening (to thin the coating)

Optional toppings:

• Gold or star-shaped sprinkles
• Crushed cookies or toffee bits
• Edible glitter (for a magical touch)
• Popsicle sticks or lollipop sticks

Directions

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add powdered sugar, brown sugar, vanilla extract, butter extract (if using), cinnamon, and nutmeg. Mix until well combined.
3. Fold in the whipped topping until the mixture is light and fluffy. Stir in butterscotch or toffee bits if using.
4. Chill the mixture in the refrigerator for 30–45 minutes until firm enough to shape.
5. Once firm, scoop out portions and roll into balls (about 1–1.5 inches). Insert a popsicle or lollipop stick into each.
6. Place the cheesecake balls on a lined baking sheet and freeze for 1 hour until solid.
7. Meanwhile, melt the butterscotch chips with a spoonful of coconut oil in the microwave in 30-second intervals, stirring between each, until smooth.
8. Dip each frozen cheesecake ball into the melted butterscotch coating. Let the excess drip off, then place back on the tray.
9. While still wet, add sprinkles, cookie crumbs, or edible glitter for decoration.
10. Return to the fridge for 10–15 minutes to set. Serve chilled.

Servings and timing

This recipe makes about 20–24 cheesecake pops.
Prep time: 25 minutes
Chill time: 1 hour 30 minutes
Total time: 1 hour 55 minutes

Variations

• Pumpkin Butterbeer: Add 2 tablespoons of pumpkin purée to the filling for a fall twist.
• Salted version: Sprinkle sea salt over the coating for a salted butterbeer vibe.
• Chocolate dipped: Use white chocolate or milk chocolate instead of butterscotch.
• Spiked adult version: Mix in a splash of cream soda liqueur or butterscotch schnapps to the filling.
• Mini pies: Press filling into mini tart shells and top with the butterscotch glaze for cheesecake bites without the stick.

Storage/Reheating

Store the cheesecake pops in an airtight container in the refrigerator for up to 4 days.
They can also be frozen (after coating) for up to 1 month—just thaw slightly before serving.
Do not microwave or reheat, as the coating and filling are best served cold.

FAQs

What does Butterbeer taste like?

Butterbeer has a sweet, creamy butterscotch flavor with hints of vanilla and spice—similar to cream soda with a magical twist.

Can I make these without a stick?

Absolutely. Serve them as bite-sized cheesecake truffles or mini bonbons.

Can I make these ahead of time?

Yes! They store well in the fridge or freezer, so you can make them 1–2 days in advance.

Is this recipe kid-friendly?

Completely! Just leave out any liqueur and decorate with fun sprinkles for a kid-approved treat.

Can I use store-bought butterscotch sauce instead of melting chips?

No, sauce won’t harden like melted chips. Stick to chips for a proper coating.

What’s the best way to keep the coating from cracking?

Make sure the cheesecake balls are frozen solid before dipping, and let the coating set slowly in the fridge—not the freezer.

Can I use whipped cream instead of whipped topping?

Yes, just whip heavy cream to stiff peaks and fold it in gently.

Do I need to use butter extract?

It adds that iconic Butterbeer flavor, but the recipe is still delicious without it.

Can I use graham crackers inside?

You can add crushed graham crackers to the filling for texture and extra flavor.

Can I make these gluten-free?

Yes—make sure your butterscotch chips, toppings, and any add-ins are certified gluten-free.

Conclusion

Hogwarts Spiced Butterbeer Cheesecake Pops are the ultimate magical treat for Harry Potter fans and dessert lovers alike. With their creamy filling, cozy spices, and enchanting butterscotch shell, they deliver all the whimsy and warmth of Butterbeer in a fun, bite-sized package. Whether you’re hosting a themed party or simply craving something sweet and spellbinding, these cheesecake pops will transport you straight to Hogsmeade with every bite.

Hogwarts Spiced Butterbeer Cheesecake Pops

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hogwarts Spiced Butterbeer Cheesecake Pops are creamy, no-bake treats filled with warm butterscotch, vanilla, and cozy spices, coated in a magical butterscotch shell. Perfect for themed parties, fall desserts, or any moment that calls for a little wizarding whimsy.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 55 minutes (includes chilling)
• Yield: 20 to 24 pops
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1. For the cheesecake filling:
   2. 8 oz cream cheese, softened
   3. 1/4 cup powdered sugar
   4. 2 tablespoons brown sugar
   5. 1 teaspoon vanilla extract
   6. 1/2 teaspoon butter extract (optional)
   7. 1/2 teaspoon ground cinnamon
   8. 1/4 teaspoon ground nutmeg
   9. 1 1/2 cups whipped topping or whipped cream
   10. 1/3 cup crushed butterscotch or toffee bits (optional)

 

1. 1. For the coating:
   2. 1 1/2 cups butterscotch chips
   3. 1 tablespoon coconut oil or vegetable shortening

 

1. Optional toppings:
2. Gold sprinkles or edible glitter
3. Crushed cookies or extra toffee bits
4. Popsicle or lollipop sticks

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, beat cream cheese until smooth and creamy.

1. Add powdered sugar, brown sugar, vanilla, butter extract (if using), cinnamon, and nutmeg. Mix well.
2. Fold in whipped topping until light and fluffy. Stir in crushed toffee bits, if using.
3. Chill mixture for 30–45 minutes until firm enough to shape.
4. Scoop and roll into 1–1.5 inch balls. Insert a stick into each ball.
5. Place on a parchment-lined tray and freeze for 1 hour until solid.
6. Melt butterscotch chips with coconut oil in 30-second microwave intervals, stirring between, until smooth.
7. Dip each frozen cheesecake ball into the coating. Let excess drip off and return to tray.
8. While still wet, add sprinkles, glitter, or cookie crumbs as desired.
9. Chill for 10–15 minutes until coating is set. Serve chilled.

Notes

• Freeze cheesecake balls before dipping to prevent melting.
• Use butter extract for authentic Butterbeer flavor, but it’s optional.
• Store pops in the fridge or freeze for up to 1 month.
• Make them ahead for parties—just decorate the day of serving.
• For a gluten-free version, ensure all ingredients are certified gluten-free.

Nutrition

• Serving Size: 1 pop
• Calories: 170
• Sugar: 14g
• Sodium: 85mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 20mg